When I posted My Goalondo Chicken, I mentioned few times to make sure the freshness of spices. My mother reminds me to make sure freshness of chicken. Specially when we are talking about Bangladeshi cuisine “freshness is the main key ingredient”.

Few things I love to share, in this recipe coriander seeds has a vital role. In Bangladesh all professional chefs /cooks and all authentic cook use roasted and peeled coriander seeds’ paste. First they dry roast coriander seeds; rub it with stone to peel its skin, and then take peeled coriander, even you can buy peeled coriander seeds in shop. If possible please use peeled coriander seeds.

You can use Mustard oil to make it authentic but use of garam masala(in Bd cardamom and cinnamon is called garam masala ) over power mustard oil smell, so vegetables oil will give kind of same taste. Enjoy.

Ingredients:

• 1 whole Chicken (1 kg)

• 5-6 dry chillies

• 1 tbsp & ½ tsp coriander seeds

• ¼ tsp cardamom powder

• ½ tsp cinnamon powder

• ½ cup onion sliced

• ¼ cup onion paste

• 1 tbsp garlic paste

• 1 tsp chilli powder

• ½ tsp turmeric powder

• 6-7 cashew nuts

• Salt to taste

• 4 tbsp Mustard Oil

How to make:

1. In a wok dry roast coriander seeds and dry chillies till they are fragrant, though I love to roast it separately to make sure both ingredients roast well. Stir constantly to prevent the burn. Grinder it into powder.

2. Make cashew nuts powder too.

3. Cut chicken into 12 pieces, clean and wash chicken; pat dry it.

4. Marinate chicken with all ingredients except cashew for at least ½ hour.

5. Heat the pan and add marinated chicken. Cook it 5 minutes and stir occasionally.

6. Cook it 10 minutes under closed lid and add 1 and ½ warm water and cook it till chicken becomes cooked and the gravy thickens. Check salt.

7.  Add the cashew powder stir well and cook for 2-3 minutes and you can add water to get your preferable thickness. Remove from heat

8. Serve Chittagong Chicken hot with rice or roti.

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9:52 PM

Murgh Musallam is whole chicken roast cooked in yogurt and spicy fried onion gravy. Though it looks like lot of work but actually pretty easy recipe with extravagant result. Enjoy.

Ingredients:

• 1 whole chicken ( about 1.5 skin off) 1 approx 2 pounds

• 1 and ½ cup sliced onion

• 10-12 almonds (skin off) paste

• 1 tablespoon poppy Seeds paste

• 2 tablespoons coconut paste / coconut milk (optional)

• 2 teaspoons chilli powder

• 1 teaspoon coriander powder

• 2 teaspoons garlic paste

• 2 teaspoon ginger paste

• 1 tablespoon green Papaya / meat tenderizer

• 1 tablespoon lime juice

• 1/3 cup Greek yogurt (tok doi)

• 2 cloves

• 2 cardamom pods

• 1” cinnamon stick

• 1/3 cup Oil

• 2 tablespoons ghee

• Salt to taste

• 1-2 boiled eggs

• Kewra Essence(optional)

How to make:

1. Cut slits every thick part of chicken, wash, and pat dry chicken.

2. Marinate chicken by rubbing papaya, garlic and 1 teaspoon salt and let it sits for at least half hour to overnight. Tie legs to keep it good shape.

3. Heat pan with oil and fry sliced onion till it becomes golden brown. Remove fried onion from oil and make powder / paste of it.

4. Add ghee in same oil and add chicken with cardamom, clove and cinnamon.

5. Fry chicken from all sides till it becomes change the colour and gets lite golden colour.

6. Add rest of ingredients with ½ teaspoon salt and cook it till oil is separated. With help of spatula stuff chicken with gravy and boiled eggs.

7. Add ½ cup of water and cook it under closed lid on low heat about ½ hour or till it becomes cooked (if needed you can little bit water). Add kewra Essence few drops.

8. Serve hot Murgh Mussallam with polau or paratha.

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9:51 PM

Chicken Jalfrezi with Bone / Chicken Jhalfry is a very taste dish. You can change the spice level up to your taste. ENJOY.

Ingredients:

• 1 kg curry chicken(8-12pieces)
• 1 and ½ cup sliced onion
• ½ tablespoon finely chopped garlic


• ½ tablespoon finely chopped ginger
• 1 teaspoon mustard paste
• 3-4 Green chillies
• 2 tomatoes (deseeded and diced)
• 1 red capsicum (deseeded and sliced)
• 1 green capsicum (deseeded and sliced)
• ½ teaspoon Coriander powder
• ½ teaspoon Cumin powder
• ½ teaspoon black pepper powder
• 1 teaspoon Turmeric powder
• 2 tablespoon chopped coriander leaf
• 1 teaspoon sugar(optional)
• 2/3 cup oil
• Salt to taste

How to make:

1. When you are cutting tomato, remove seed and then dice it.
2. Take a large pan or wok and heat oil:  Then add onion and fry 2-3 minutes until the onions are translucent and browned lightly.
3. Then add coriander powder, cumin, turmeric and let fry for 1 minute.
4.  Add chicken pieces with garlic, ginger, black pepper and 1 teaspoon salt; fry for 15 minutes or until chicken becomes half cooked. If needed you can add 1 tablespoon water at a time to keep the sauce from burning/sticking to bottom of pan.
5. Now add chopped tomatoes and cook for five or so minutes.
6. Add mustard paste and capsicum and mix well. We want the sauce thick but not t

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9:50 PM

Have bananas turning dark and spotted on your kitchen counter?  Good for you.  Don't toss them, don't hesitate, just grab flour, sugar, and eggs and you're making banana bread.  Homemade banana bread really does come together very quickly, and it's hard to imagine a homier snack or treat or brunch offering.  Let's face it, banana bread is a very close cousin of cake, and cake is always welcome.

You can make this bread with a standing mixer, but if you do, use the paddle attachment and do not overbeat.  Overbeating quick bread batters results in tough breads and muffins.  You want to still see faint streaks of flour and mashed banana.  

See the variation for banana muffins!

INGREDIENTS

•  1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher or coarse salt
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 3/4 cup granulated sugar 
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 large very ripe bananas, peeled and mashed (about 1 cup)
• 1/2 but buttermilk, heavy (whipping) cream, or sour cream
• 1/2 teaspoon grated orange zest, or 1/2 teaspoon ground cinnamon (optional)
• 1/3 cup mini chocolate chips (optional) for sprinkling on top

  PREPARATION

  1. Preheat the oven to 350 degrees.  Grease a 9 by 5-inch loaf pan with butter or spray with nonstick cooking spray.
  2. Place the flour, baking soda and salt in a small bowl and whisk to mix.  Set the flour mixture aside.
  3. Place the butter and sugar in a  large mixing bowl and, using an electric mixer, beat them until light and fluffy, about 3 minutes.  Add the eggs one at a time, then add the vanilla.  Blend in the mashed bananas and buttermilk along with the orange zest or cinnamon, if using.
  4. Using a wooden spoon, add the flour mixture to the banana mixture in batches, mixing until each addition is just incorporated.  At the end the batter should be barely blended (it will be thick).  
  5. Pour the batter into the greased loaf pan.  Sprinkle the chocolate chips on top, if desired.  
  6. Bake the banana bread until a toothpick or wooden skewer inserted into the load comes out clean, about 45 minutes.  Let the banana bread cool in the pan on a wire rack for 10 minutes, then turn the loaf out of the pan and let it finish cooling upright on the wire rack.  

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9:27 AM

This Thai Beef & Broccoli Stir-Fry is even more delicious than the Chinese version, with more depth of flavor and slightly more spice (this can be adjusted according to your liking). The beef is cut thinly and stir-fried quickly and easily together with broccoli, red pepper, and a delicious stir-fry sauce. The broccoli really works in this dish, as it fully absorbs the sauce and provides that nice added bit of crunch. Serve with plain steamed jasmine rice for an easy Asian comfort food dish your family will love.

INGREDIENTS

• 1/2 to 1 lb. (0.45 kg) beef steak or other cuts
• 1 medium head broccoli, cut into bite-size florets
• 1 red pepper, sliced into thin strips
• 1 shallot OR 1/4 cup purple onion, finely chopped
• 3-4 cloves garlic, finely chopped
• 2 thumb-size pieces ginger, thinly sliced into matchstick-like pieces
• 3 Tbsp. sherry (or cooking sherry), or red wine
• 1 tsp. cornstarch dissolved in 3 Tbsp. cool water
• 1 tsp. sesame oil
• 2-3 Tbsp. vegetable oil
• MARINADE:
• 3 Tbsp. soy sauce
• 1 tsp. brown sugar
• 1 tsp. cornstarch
• STIR-FRY SAUCE:
• 1/2 cup good-tasting chicken stock
• 3 Tbsp. oyster-flavored sauce
• 1 Tbsp. fish sauce
• 1 to 2 tsp. brown sugar, to taste
• 1-2 red chilies, minced, OR 1/2 to 3/4 tsp. dried crushed chili (chili flakes), to taste

• PREPARATION

  1. Cut steak on the bias (on an angle) into thin 2-3 inch long strips and place in a bowl. Combine marinade ingredients in a cup, stirring well to dissolve the cornstarch. Pour this over the beef and toss. Set aside.
  2. In a cup or small bowl, combine the stir-fry sauce ingredients together, stirring well to dissolve the sugar. Set aside.
  3. Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the shallot/onion, garlic, and ginger. Stir-fry 1 minute to release the fragrance.
  4. Add the beef together with its marinade. Stir-fry until browned, 4-5 minutes. Add the sherry as you stir-fry to keep pan moist.
  5. Add broccoli and red pepper plus stir-fry sauce. Reduce heat to medium and simmer 5 minutes, stirring occasionally, until vegetables have softened but still retain some crunch.
  6. Stir together the cornstarch and water mixture. Push ingredients aside in the wok to reveal the stir-fry sauce. Add the cornstarch-water mixture and stir to thicken the sauce. Then stir-fry everything together.
  7. Switch off heat and drizzle over the sesame oil. Taste-test the dish. If not salty or flavorful enough, add more fish sauce until desired taste is achieved. If too salty for your taste, add a squeeze of lime or lemon juice. If not sweet enough, add a little more sugar. Add more chili for more heat. Serve with plenty of Thai jasmine rice. Thai chili sauce can also be served on the side for those who like it extra spicy. ENJOY!

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9:24 AM

This chicken stir-fry is my favorite! Like most Thai stir-fries, it cooks up really quickly once you have all the ingredients ready. This recipe features the flavor of lime - both lime juice and lime leaf. Lime leaves are an essential part of this stir-fry, so don't skimp on them. You can buy kaffir lime leaves at most Asian/Chinese food stores - look for them in frozen packets. This chicken stir fry also includes vegetables, so you get everything you need in one dish. Just serve with plain rice or coconut rice, and ENJOY this delicious and aromatic dish!

INGREDIENTS

• 3 chicken breasts, or 5-6 thighs, cut into strips or bite-size pieces
• 2 bell peppers (1 red, 1 green), chopped into bite-size pieces
• 1 small cooking onion, chopped or cut into thin wedges
• handful of fresh basil
• 2 Tbsp. vegetable oil
• a little white wine or white cooking wine
• SAUCE:
• 3 spring onions, sliced
• 1 fresh red chili, or 1 tsp. chili sauce (add more or less according to your preference)
• 6-8 lime leaves, cut into strips with scissors (available frozen in Asian/Chinese food stores)
• 4 cloves garlic, minced
• 2 Tbsp. fish sauce
• 2 Tbsp. lime juice
• 1/2 cup fresh basil
• 2 Tbsp. coconut, canola, or other vegetable oil
• 2 Tbsp. regular soy sauce
• 1 tsp. dark soy sauce (or 1/2 Tbsp. regular soy sauce)
• 1-2 tsp. brown sugar

• PREPARATION

  For a step-by-step version of this recipe, see: How to Make Chicken Stir-Fry with Bell Peppers, Lime Leaf, and Basil.
  1. First, make the sauce by placing all sauce ingredients in a food processor or mini-chopper. When cutting the lime leaves, be sure to discard any inedible stems.
  2. Process well to form a thick sauce or paste. Taste-test for sweetness/sour balance, adding more sugar to taste (you will adjust the other flavors later). Set aside.
  3. Place 2 Tbsp. oil in a wok or large frying pan and set over medium-high heat. Add the onions and chicken.
  4. Stir-fry 6-8 minutes, or until chicken is well cooked. When stir-frying, add a little white wine (1 tbsp. at a time) whenever the wok/pan becomes too dry. This will keep the ingredients cooking nicely without having to add more oil (and fat/calories).
  5. Add the bell peppers, and stir-fry another 2-3 minutes, or until the bell pepper pieces have softened slightly and are bright in color.
  6. Turn heat down to minimum. Now add the sauce, stirring well to incorporate. Tip: Try not to fry or over-heat this sauce, or you'll lose all the great flavor and health benefits.
  7. Do a taste-test for salt and spice, adding more fish sauce if not salty enough, or more fresh chili (or chili sauce) if not spicy enough. If you prefer a "saucier" stir-fry, you can add a few Tbsp. of chicken stock, coconut milk, or cream.
  8. Tilt onto a serving dish, or portion out onto individual plates. Add a generous topping of fresh basil, and serve with either white or brown rice, or my Easy Thai Coconut Rice. ENJOY!

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9:24 AM